Fish and Shrimp Stew (Moqueca de Peixe e Camarão)

Submitted by:
Jacyan Castilho, Rio de Janeiro, Brazil
Performing Arts

Image Source: Author


2 tomatoes
3 onions
1 sprig cilantro
1 small piece ginger
1 teaspoon salt
2 lemon
6 cloves of garlic
2kg white fish in slices
1kg peeled shrimps
3 tablespoons of dende oil
400ml coconut milk
Serves 4 people

1. Clean and slice the fish.

2. Season the fish with one lemon, salt and two cloves of crushed garlic. Do the same with the shrimps. Set aside.

3. Take 1 tomato, 1 onion, 1/2 bunch of cilantro, the small ginger, 2 cloves of garlic, salt. Crush them together roughly. It can be in the blender.

4. Heat a wide-bottomed saucepan greased with oil. Pour in the vegetables and cook over low heat for 10 minutes with pan covered. Don´t burn the sauce!

5. Place the fish slices side by side on over the sauce. Cover with the rest of the sliced vegetables. Cover and cook over medium heat for about 20 minutes.

6. Add the shrimps. Spread the dende oil on top. Cover and cook for about 10 minutes.

7. Spread the coconut milk when the fish and shrimps are almost done, about 5-10 minutes before removing from heat.

The food is better when accompanied by white rice, cold beer and flour.

Vegetarians: substitute fish for eggs. Don´t mix eggs to the sauce; drop the eggs side by side over the sauce.

Vegans: substitute fish for bananas. It´s delicious.


This is a typical delicacy from the city of Salvador, Bahia, Brazil. A dish of African heritage, it is very popular. It is simple to do, but has its secrets: the crushed vegetables make a "bed" to receive the fish (or eggs or bananas). The ginger, cilantro, dendê oil, and coconut milk make the flavor unique. I lived in Bahia for twelve years and learnt from the best black ladies chefs. You can have Moqueca of any seafood.

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